One bite of this fluffy gluten free bread without yeast, and you will want more. This homemade yeast-free bread is so easy to make and makes the best sandwich bread. All you need are a few simple ingredients! There is also a tested vegan version!
Many of my readers have asked if I could create a yeast-free, gluten-free bread recipe. Many with Celiac and gluten intolerance can also not eat recipes baked with yeast. I hate for people to go without foods they love, so I created this recipe.
This new bread recipe is based on my Gluten-Free Biscuit recipe. The biscuits are so big and fluffy that I knew if I could tweak this recipe, it would make excellent baked gluten free bread.
This bread turned out so fluffy that you would never know it was made without yeast. This gluten-free yeast-free bread recipe is the ultimate sandwich bread! My family devoured this new gluten-free, yeast-free bread in record time!
If you love to bake bread, I have some incredible gluten free bread recipes for you to make. Gluten free baking has never been easier! Try my Gluten Free Irish Soda Bread recipe if you want another no-yeast bread recipe.
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Allergen Information:
This recipe is gluten-free, soy-free, sugar-free, nut-free, and yeast-free. To make this recipe dairy-free, use plant-based butter and milk and a gluten-free flour blend without dried milk powder.
Update 1/8/24: If you need gluten-free, yeast-free, and vegan recipes, I successfully made this one egg-free. I used Bob’s Red Mill Egg Replacer. I added the powder to a glass of water (use the ratios on the back of the egg replacer bag) and whisked it into the dry ingredients. Note: I had to add 2 tablespoons of additional liquid to get the batter consistency right.
Hi this came out great! I had to use coconut butter, 2 egg yolks (I am allergic to histamine) through it all into my bread machine on a quick bread setting and it tasted great! Sort of like buttermilk biscuits! It didn’t rise too high but that is ok. Great to have with a salad or small sandwich.”
carrie, blog comment
Flour Blends Tested:
- King Arthur Measure for Measure—This blend works really well in my recipes. I don’t have to let the flour blend rest in the batter.
- Cup4Cup – Cup4Cup gluten-free blend is my favorite for this recipe; it rose well in this bread recipe. (Note: Cup4Cup contains milk powder.)
- Reader blends tested – Nameste and Cloud 9.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this recipe with the two blends listed above.
- Baking Powder – It is important to use aluminum-free baking powder.
- Butter – Use salted or unsalted butter. The butter must be cold.
- Eggs – Use size large eggs.
- Milk – I used Oatly gluten free oat milk. You can also use another plant-based milk or regular milk.
You can find the ingredients for this quick bread at any grocery store.
Reader Adaptations:
Readers have successfully tested these flour blends: Nameste and King Arthur Measure for Measure. NOTE: If you use a blend without dried milk powder, you may want to do an egg wash over the top to make it golden in color.
The easiest, efforless (can’t stress that enough), delicious GF bread. I just made it for the first time and felt like making it focaccia style (drowned it in olive oil and rosemary) and it worked!Thank you for the recipe, Fearless Dining!🙂”
Aleksandra B., Pinterest comment.
Substitutions:
- Make this dairy-free by using plant-based butter.
- If you use salted butter, omit the additional salt.
- Use an egg replacer to make this recipe egg-free.
Tips For Success
1. Use VERY cold butter. Trust me, it is worth it, and this bread recipe is even more amazing.
2. I lined my bread tin with parchment paper, but this is optional. For some reason, my cast iron loaf pan leaves a little black on my bread. I didn’t want that on this loaf, so I lined the pan to prevent this. 3. I will say it makes lifting the bread out of the pan nice and easy!
Store it the right way! Learn How to Store Gluten Free Bread so you can keep it fresh.
Step-By-Step Photos and Directions:
Step 1: Add the gluten free flour, baking powder, and salt into a large
Step 2: Use a cheese grater to shred the cold butter into the dry ingredients.
Step 3: Add the cold milk or non-dairy milk to the bowl.
If you use a stand mixer, you will want to add the eggs and milk to the mixer bowl, then add the flour and cold butter shreds. Use a paddle attachment. Since this dough is wetter than other bread dough recipes, a dough hook doesn’t mix it as well.
Step 4: Mix the wet and dry ingredients into a dough with a large spoon.
Step 5: If you are lining the loaf pan with parchment paper, do this now. If you are not using parchment paper, spray the loaf pan with a gluten free baking spray. Add the dough and spread it out in the pan.
I like to wet my fingers to smooth the top of the bread out so it isn’t lumpy. Optional: sprinkle the top of the bread with sesame seeds.
Step 6: Bake the bread at 350º F for 30-40 minutes. The actual baking time can vary depending on the size and depth of your loaf pan. The top of the bread will be golden brown. If the bread gets too dark, you can put a piece of aluminum foil over the loaf towards the end of baking.
Step 7: Remove the loaf from the oven. Insert a toothpick in the loaf. If the toothpick comes out clean, your bread is finished baking. If you see batter or crumbs, the bread will need to bake a little longer. Carefully remove the bread loaf from the loaf pan and place it on a cooling rack to cool.
Wait until the loaf is thoroughly cooled before you slice the bread. Use a serrated bread knife. This is a great recipe for gluten free sandwich bread.
Frequently Asked Questions:
This recipe relies on aluminum-free baking powder to get its rise.
Store the bread in an airtight container. I recommend slicing and freezing the bread if you don’t use it all within two days. Gluten free baked goods tend to spoil quickly. I freeze my bread in a freezer bag with wax paper between each slice.
I had tried another recipe that was pretty good but found yours and this is by far better tasting and comes out nicer. As a person who has to eat gluten free, this recipe is a lifetime recipe. I’m going to season it up with different herbs to try different flavors too. I just love that it’s so easy yet so delicious. Thank you again!”
Lori H., Blog comment
More Gluten Free Bread Recipes
- Easy Gluten Free Naan
- The Best Gluten Free Bread Machine Bread Recipe
- Gluten Free Focaccia Bread
- Fluffy Gluten Free Honey Rolls
- Gluten Free Hawaiian Bread
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
The Fluffiest Gluten Free Bread Recipe (No Yeast!)
Ingredients
- 2 ½ cups gluten free flour blend * See notes
- 2 tablespoons baking powder Aluminum-free!!
- 1 teaspoon salt
- 2 large eggs
- 5 tablespoons butter Salted or unsalted depending on your preference
- 1 ½ cup milk or non-dairy milk * See notes.
Instructions
- Preheat the oven to 350º F. Set the oven rack to the middle setting.
- Add the gluten free flour, baking powder, and salt into a large mixing bowl. Whisk to blend the dry ingredients.
- Use a cheese grater to shred the cold butter into the dry ingredients. You can also cut the cold butter into the flour mixture with a pastry blender.
- Add the cold milk or non-dairy milk to the bowl.
- Note: If you use a stand mixer, you will want to add the eggs and milk to the mixer bowl, then add the flour and cold butter shreds. Use a paddle attachment. Since this dough is wetter than other bread dough recipes, a dough hook doesn't mix it as well.
- Mix the wet and dry ingredients into a dough with a large spoon.
- If you are lining the loaf pan with parchment paper, do this now. If you are not using parchment paper, spray the loaf pan with a gluten free baking spray. Add the dough and spread it out in the pan. (I used an 8.5 inch cast iron loaf pan.)
- I like to wet my fingers to smooth the top of the bread out so it isn't lumpy. Optional: sprinkle the top of the bread with sesame seeds.
- Bake the bread at 350º F for 30-35 minutes. The actual baking time can vary depending on the size and depth of your loaf pan. The top of the bread will be golden brown. If the bread gets too dark, you can put a piece of aluminum foil over the loaf towards the end of baking.
- Remove the loaf from the oven. Insert a toothpick in the loaf. If the toothpick comes out clean, your bread is finished baking. If you see batter or crumbs, the bread will need to bake a little longer. Carefully remove the bread loaf from the loaf pan and place it on a cooling rack to cool.
- Wait until the loaf is thoroughly cooled before you slice the bread. Use a serrated bread knife to cut the bread.
Notes
- I tested this recipe with Cup4Cup. This bread recipe is based on my gluten-free biscuit recipe, and this flour worked the best in that recipe. You can also use other blends; I tested ten different flour blends in my biscuit recipe.
- It is critical to use aluminum-free baking powder, or your bread will taste metallic.
- I used Oatly gluten free oat milk to make this recipe. Any milk or non-dairy milk will work.
- To make this bread dairy-free, use plant-based butter like Smart Balance.
- Store in an airtight container. If you don’t eat it in two days, slice and freeze the remaining bread. I store mine in a freezer-safe zipper bag.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This is more of a question/comment…..
I LOVE this bread. It is easy and delicious. It can be whipped up quickly with little mess.
Question, can this recipe be trade in a New England Bun Pan? Hopefully I can attach a picture.
Soon I am part of a team feeding a bunch of kids and some are GF/Celiac so we need to be very careful.
Hot Dogs are on the menu one night. I am thinking to make this bread recipe in this pan for the kids bun
Hi Melissa, I am so glad you love this bread recipe. I haven’t heard of this bun pan. You can email a photo to admin@fearlessdining.com I suspect it would be fine, and I love you want to make things safe for the kids who are gluten free.
Fourth time making this bread. Today’s loaf had a big hole or tunnel through the middle. Just the ends were complete so I got only three slices. Any idea why I got the tunnel? Same ingredients as prior bakes: Cup4Cup flour, Rumford baking powder (only 2 months old), salt, cold butter, milk and eggs. Thanks for all of your recipes!
Hi Nancy, That is tough because it worked the other three times. The question is what changed this last time. Maybe the dry ingredients weren’t mixed well and there was a pocket of baking powder that made the big hole? There is no yeast in this recipe, so that is the ingredient that would affect the rise.
Potentially yummy rather than just edible but I think I got it wrong somewhere.
What consistency should the dough have when it goes into the loaf tin?
Mine was nearer to a runny batter than a dough – I decided to add extra flour which looked a more promising consistency but turned out dry and pasty.
Yours in hope I can make a better job of it!!
Thanks Sally
Hmmm, what flour blend did you use? Every blend has a different starch to grain ratio, and it definitely isn’t runny. In your situation, it sounds like you needed more flour. It would be helpful for me to see if you have a photo of the dough. You can email it to me at admin@fearlessdining.com
Can you use Casava flour for this recipe? My son has severe anaphylaxis allergies.
Hi Dawn, I am sorry for the late response, I was out of town. I haven’t tested using Cassava flour in this recipe. If you try it, please let me know if it worked.
I’m new to gf bread baking. I made this loaf today. It came out gummy & heavy. The flavor was very good. Didn’t get golden brown on top. Toothpicks kept coming out either wet or lots of wet crumbs. Cooked it for about 15-20 minutes longer than the 35 minutes in the recipe. Could I have used too big of loaf pan? (My ruler said it was the correct size.). Once out of the oven it deflated to about 3” high. Looked so beautiful in the oven. Help!
Hi Marge, I need to know what gluten free flour blend you used in order to troubleshoot. Every single gf flour blend has a different starch to grain ratio, so please let me know which blend you used. Did you brush milk or butter over the top of the loaf? That will help with the browning. Cup4Cup flour blend has dried milk powder, which also helps it brown.
I’ve always made a roll recipe using my family bread recipe. Then my husband was diagnosed celiac. Could I use this bread recipe to made rolls or even hamburger buns (did that with family recipe also)?
Hi Marge, I haven’t made this into rolls. If you try it, please let me know.
Hi this came out great! I had to use coconut butter, 2 egg yolks (I am allergic to histamine) through it all into my bread machine on a quick bread setting and it tasted great! Sort of like buttermilk biscuits! It didn’t rise too high but that is ok. Great to have with a salad or small sandwich.
Thank you so much for writing. I am so glad coconut butter and egg yolks worked well. I haven’t tested this in a bread machine, it is good to know it worked pretty well. What flour blend did you use? Maybe a little extra liquid may have allowed more rise?
Do you think I can replace the milk with water? I can’t to dairy, coconut, oat, or any other milk replacement at this time.
Hi Nancy, water should be okay to use in these recipes. I haven’t tested it, but I find when I use water in my bread recipes, the swap is fine. Please keep me posted how it goes.
If you can’t do rice or almond milk either, how about if you try using orgain vanilla protein powder, add water & use that as your milk. This would add protein to the bread & make it more ketogenic.
Hi Nickol, I haven’t tried that in this recipe, but the logic sounds good. Please let me know if you try it.